From December 18 to March 27 the cities of Trento and Rovereto will host a major exhibition dedicated to Amedeo Modigliani’s sculptures. The Italian artist from Livorno started his love affair with sculpture when he arrived at Montmarte at the turn of the 20th century. In Paris Modigliani met Constantin Brancusi who introduced him to African art and from that moment on Modigliani devoted himself to sculpture, creating a series of amazing works which are a heterogeneous mixture of differing influences, from Medieval art to avant-garde movements.
The exhibition will take place at the Mart from December2010 to March 2011.
Not from Lake Garda and the city of Trento, there’s a new design hotel called Nerocubo. All rooms have a modern interior and feature contemporary artworks by young and talented artists from all over the world, Italy included. The chief attraction of this four star hotel is the wellness suite on 8th floor (the view over the Vallagarina Valley and the Adige river is simply amazing) where guests can kick back and have a series of state of the art treatments without having to leave their room. On the same floor there’s another wellness centre open to all guests and which offers Turkish bath, sauna, emotional showers and herbal teas. The hotel also features a fine restaurant (famed for its traditional trentino alto adige cuisine) and an elegant lounge bar with a wonderful picture window providing an unimpeded view onto the valley.
All rooms feature high speed Internet access, air conditioning, en- suite facilities, flat screen LCD tv, movies on demand and more.
Northern Italy has its culinary delights just like the south, and in the cool climate of Trentino one such delight is Asiago cheese. This Italian cheese has been a DOP protected product since 1978 and its area of production takes in the provinces of Vicenza and Trento, as well as parts of Padua and Treviso.
Asiago is a hard-crust cheese that can be aged differently according to the discipline. Two types can generally be found: young and fresh, with a soft, delicate flavour, or aged asiago for at least four months (up to two years) which has a stronger flavour bordering on spicy.
Depending on which type you have, the food and wine match will have to complement the flavour strength and texture. The decisive flavour of the aged cheese will require a stronger red wine, perhaps a merlot from Trentino if you want a local Italian wine, or if you want to go further afield, a Piave Cabernet. For the fresher and more delicate version, we recommend a white wine or rose, such as the Biferno Rosato.
Photo | Flickr